Recipe for Easter cake Easter cake for the festive Easter table

There is no other such beautiful and big holiday as Easter is the day of the Bright Resurrection, celebrated annually by all Orthodox Christians. For a Russian person, Easter was and even in the modern world remains the most important holiday of the year, an event to which a meal is always prepared - abundant and varied. And this is not just a "belly holiday", but a table with a lot of traditional dishes, each of which carries a deep symbolic meaning. And the most important element of such a meal is a wonderful cottage cheese Easter cake. If you can properly use the recipe for Easter cake, you can cook and store a treat in appropriate conditions, this unrivaled food can be stored for a whole week. It does not lose its qualities at all, and remains tasty, fragrant and soft, like the moment when it was extracted from the oven.

The recipe for the cake Easter cake can be: take flour (550 grams), eggs (6 pcs.), Cottage cheese (100 grams) and milk (450 grams). In addition, you need butter (180 g), yeast (40 grams), sugar (400 grams), a little vanilla and salt, as well as almonds, candied fruits and raisins. Ingredients for the preparation of glaze - lemon juice (15 ml.), Egg white (1 pc.) And powdered sugar (150 g.). First, you need to dilute the yeast and sugar in warm milk, gradually pouring to a mixture of flour. Such opara, carefully mixed, should be infused in a warm place, until it increases in size. After that, in the dough for cottage cheese Easter cake, you can lay yolks and sugar mashed with sugar and melted butter, salt and sugar, and also cottage cheese. Adding whipped proteins to the mass, the dough can be thoroughly mixed and sent to heat, so that it is infused.

At the last stage, it will remain to crumble the dough that has risen, add to it raisins, candied fruits and almonds and put the mass in the cakes form. It is important to remember: that the ready-made delicacy does not burn, the wall of the mold should be smeared with oil and sprinkled with flour, and put oiled parchment paper on the bottom . It is best to wait until the dough sent to the molds again increases and forms a "cap" - after that you can grease the top with a beaten egg yolk and send it to the oven for 45 minutes to an hour, depending on the size of the shapes and the amount of future cakes. Ready-made pastries, for which this recipe of Easter cake was used, should be well cooled before it is covered with glaze - melted chocolate, pieces of berries or dried fruits, nuts. In order for the food to cool faster, it should be turned from time to time "from side to side", then cover with whipped yolk or decorate with any of the above products.

If you do not know how to prepare a cottage cheese Easter cake, or just want to please your family with another dish to a festive table, try to prepare a saffron cake, which, if necessary and desired, can also be supplemented with cottage cheese. To create this baking, take flour (2 kg), yeast (125 g), milk (1.3 l.), Eggs (15 pcs.). In addition, you will have to take care of butter or margarine (400 grams), sugar (650 grams) and saffron (7-10 grams). Raisins and almonds (350 gr.), As well as lemon oil (5 gr.) - to add a cake of flavoring qualities. First you should warm the milk, dilute the yeast in it, add the eggs (10 yolks, 5 - completely), gently pour the flour and knead the dough. When the mass is infused in a warm place, doubling in size, it can be mixed with melted butter, salt with sugar and saffron, lemon oil, almonds and raisins. These same products will also be needed to decorate the future baking, when all the dough will be "seeded" into shapes. In order to get a real recipe for a cottage cheese Easter cake, you can mix cottage cheese (600 grams) into the mass before transferring to oiled forms. Bake cakes in the oven, preheated in advance, for at least one hour, until the magnificent "cap" gets an even, golden ruddy color.